Haze-active protein and turbidity in commercial barley and wheat beers at different storage temperatures

Zheng Y., . and Du J., . and Li M., . Haze-active protein and turbidity in commercial barley and wheat beers at different storage temperatures. pp. 295-307. ISSN 2231-7546

The objective of the present work was to investigate the haze-active (HA) protein and its relationship with the turbidity in commercial clear barley beer (BB) and cloudy wheat beer (WB) stored at 0 - 20C for seven days. It was found that the maximum turbidity occurred at 0 or 5C in samples and the turbidity had a significantly negative correlation with temperature. Hence it was recommended to store BB at 10 or 15C to avoid the haze formation while WB at 0 or 5C to promote a stable and high turbidity value. Furthermore HA protein was extracted by silica whose relative molecular weight (Mr) was determined by HPSEC and divided into four fractions. Mr of HA protein in BB was higher than that in WB in each fraction. For the correlation of turbidity and different fractions of HA protein there were similarities between BB and WB. The content of low Mr fractions consisting of fraction II (8.34 - 13.92 kDa) in BB or fraction III ( 7 kDa) in WB had positive influences on turbidity while high Mr portion including fraction III (38.08 - 45.91 kDa) in BB or fraction IV (59.28 kDa) in WB showed negative effects on turbidity.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(02)%202020/11%20-...

Abstract

The objective of the present work was to investigate the haze-active (HA) protein and its relationship with the turbidity in commercial clear barley beer (BB) and cloudy wheat beer (WB) stored at 0 - 20C for seven days. It was found that the maximum turbidity occurred at 0 or 5C in samples and the turbidity had a significantly negative correlation with temperature. Hence it was recommended to store BB at 10 or 15C to avoid the haze formation while WB at 0 or 5C to promote a stable and high turbidity value. Furthermore HA protein was extracted by silica whose relative molecular weight (Mr) was determined by HPSEC and divided into four fractions. Mr of HA protein in BB was higher than that in WB in each fraction. For the correlation of turbidity and different fractions of HA protein there were similarities between BB and WB. The content of low Mr fractions consisting of fraction II (8.34 - 13.92 kDa) in BB or fraction III ( 7 kDa) in WB had positive influences on turbidity while high Mr portion including fraction III (38.08 - 45.91 kDa) in BB or fraction IV (59.28 kDa) in WB showed negative effects on turbidity.

[error in script]

Item Type:	Article
AGROVOC Term:	Barley
AGROVOC Term:	Wheats
AGROVOC Term:	Beers
AGROVOC Term:	Turbidity
AGROVOC Term:	Storage containers
AGROVOC Term:	Temperature
AGROVOC Term:	Sampling
AGROVOC Term:	Analytical methods
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Storage stability
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8997

Actions (login required)

View Item